Cheesiest Potato Soup

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups potatoes, peeled and cubed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• Salt and pepper, to taste

Directions

1. In a large pot over medium heat, melt the butter. Add the garlic, onion, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
2. Add the potatoes, chicken broth, thyme, black pepper, and cayenne pepper, if using. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Add the half-and-half cream and cheddar cheese, and stir until the cheese is melted. Season with salt and pepper, to taste.
4. Serve hot with a sprinkle of cheese, sour cream, or chives, if desired.

Interesting Facts

• This soup can be made with any variety of potatoes, including Yukon Gold, Red, and Sweet potatoes.
• The soup can be served chunky or blended until smooth.
• This soup can be made ahead of time and reheated for later.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.